Pork belly with chorizo, shallot and bean stew
- Portion size: Serves 6-8
- Hands-on time 40 min, oven time 5 hours, plus resting
- Difficulty: easy
This recipe for crispy-skinned pork belly with a filling chorizo, shallot and bean stew is the perfect winter warmer for a chilly day.
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Ingredients
For the pork
- 2 onions, thickly sliced
- 2kg free-range British pork belly, scored (see tip)
- 500ml chicken stock
- 500ml dry white wine
- 4 garlic cloves, unpeeled
- A few fresh thyme sprigs
For the stew
- 5 shallots, sliced
- 2 garlic cloves, crushed
- 1 tbsp tomato purée
- 120g cooking chorizo, cubed
- 4 large carrots, finely sliced on the diagonal
- 250ml dry white wine
- 400g tin cannellini beans, drained and rinsed
- 2 x 400g tins butter beans, drained and rinsed
- 250g spinach
- Small bunch fresh parsley, roughly chopped
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Method
- Heat the oven to 140°C/120°C fan/ gas 1. Line a large roasting tin with a double layer of foil. Lay the sliced onions in the middle of the tin, then sit the pork on top, skin-side up. Generously rub all over with salt, getting it between the score marks.
- Pour the stock and wine into the tin around the pork, then add the garlic cloves, thyme sprigs and a grind of black pepper. Cook in the oven for 41⁄2–5 hours, uncovered, until the meat is fall-apart tender.
- Remove the pork from the oven, then turn up the heat to 240°C/ 220°C fan/gas 9 (or see Make Ahead). Drain and reserve the juices from the roasting tin, but spoon off almost all the fat from the surface (reserve 1 tbsp and cool and chill the rest for up to 3 days – it makes great roasties). Return the pork to the oven for 25-30 minutes until the skin is crisp and crackled.
- Meanwhile, heat the reserved 1 tbsp fat in a large, deep frying pan over a medium heat. Add the shallots and soften for 5 minutes over a low heat. Add the garlic and tomato purée and cook for 1-2 minutes, then add the chorizo and carrots. Fry for a further 5 minutes over a medium-high heat, then add the wine (reserving a splash to finish) and bubble for a further 2 minutes. Add 350ml of the reserved pork juices and simmer for 15-20 minutes until the carrots are nearly tender.
- When the pork is ready, remove it from the oven and allow to rest for at least 20 minutes, uncovered. For the last 5 minutes of the resting time, stir the beans and spinach into the stew and gently simmer. You may need to add the spinach in batches.
- Slice the pork into thick pieces. Stir the parsley and the remaining splash of wine into the stew, then serve straightaway.
Nutrition
- 1035kcal Calories
- 67.8g (23.9g saturated) Fat
- 58.7g Protein
- 25g (9g sugars) Carbs
- 10.9g Fibre
- 3.5g Salt
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